Ingredients
-
4 -6 boneless skinless chicken breasts
-
1/2 cup flour
-
1 teaspoon Madras curry powder
-
1 teaspoon garlic powder
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1 tablespoon vegetable oil
-
1 (10 1/2 ounce) can cream of mushroom soup
-
1 (4 ounce) can mushrooms (or use fresh)
-
1/4 cup Amaretto
-
1 teaspoon gravymaster or 1 teaspoon Kitchen Bouquet
-
2 tablespoons lemon juice
Instructions
- Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag.
- Add chicken breasts (rinsed and patted dry) and toss to coat.
- Brown quickly in hot vegetable oil over medium high heat.
- Transfer to crock pot.
- Mix remaining ingredients and spoon over chicken.
- Cover and cook on low for 6 to 8 hours.
- Serve with rice.